The Queen's Platinum Jubilee Pudding (for an American kitchen)
Lemon and amaretti Swiss roll trifle
Equipment
- 1 trifle bowl
- 2 10"x 15" jelly roll pans
Ingredients
For the Swiss rolls
- 4 large eggs
- ½ c. granulated sugar
- ⅞ c. all-purpose flour
- 1¼ t. baking powder
- ¼ t. salt
For the lemon curd
- 4 large egg yolks
- ⅔ c. sugar
- 6 T. unsalted butter, softened
- 1 lemon, grated zest only
- ⅓ c. fresh lemon juice
For the St. Clement's jelly
- 2 ¼ oz. Knox gelatin packets
- 4 lemons
- 3 oranges
- ⅜ c. granulated sugar
- ⅜ c. golden brown sugar
For the custard
- 15 oz. whipping cream (not extra-heavy)
- 3 large egg yolks
- ⅛ c. granulated sugar
- ⅛ c. golden brown sugar
- 1 T. cornstarch
- 1 t. lemon extract
For the amaretti biscuits
- 2 large egg whites
- ⅞ c. granulated sugar
- 6 oz. almond flour
- 1 T. amaretto
For the chunky mandarin coulis
- 4 11 oz. mandarin oranges in cans
- ¼ c. granulated sugar
- 2¼ T. cornstarch
- ½ lemon, juice only
For the jewelled chocolate bark
- 1¾ oz. candied citrus peel (or reserved candied orange and lemon peels)
- ¼ c. granulated sugar
- 7 oz. white chocolate, broken into pieces
- 20 oz. whipping cream
Instructions
To make the Swiss rolls
- Preheat the oven to 350° F.
- Grease and line 2 jelly roll pans with parchment paper.
- In a large bowl, beat eggs and sugar together with the whisk attachment for approximately 5 mins. until light and pale.
- In a separate small bowl, mix together flour, baking powder, and salt.
- Using a metal spoon, gently fold flour mixture into egg-sugar mixture.
- Divide cake mixture between 2 prepared jelly roll pans.
- Bake cakes for 10-12 mins. or until the sponges are lightly golden, and cooked through.
- Sprinkle some extra granulated sugar on 2 sheets of parchment paper.
- Turn the sponges out onto the sugared papers.
- Peel off the paper from the underside of each sponge cake.
- While still warm, roll each cake up from the short end into a tight spiral using the paper to help.
- Allow cakes to cool.
To make the lemon curd
- Place the egg yolks, sugar, butter, grated lemon zest, and lemon juice in a glass bowl over a pan of simmering water (don't let the bowl touch the water).
- Whisk lemon curd mixture until well-blended.
- Whisk curd mixture continuously as the curd cooks until thickened (about 15 mins).
- Pour curd into a clean bowl and set aside to cool.
To make St. Clement's jelly
- Soften the Knox gelatin in ½ c. cold water.
- Using a vegetable peeler, peel 6 strips each from one lemon and one orange.
- In a sauce pan,combine lemon and orange peels with 10 fl. oz. water, granulated sugar, and golden brown sugar.
- Bring peels, sugars, and water to a simmer over medium heat, stirring occasionally until the sugars have dissolved.
- Remove the syrup and peels from the heat.
- (If you are making your own candied citrus peel, remove peels from syrup and chop evenly into ¼" dice. Coat candied citrus dice with more granulated sugar and set aside to "dry." If you are using storebought candied citrus peel, the peels in the syrup can be discarded.)
- Add the softened gelatin (in ½ c. water) to the syrup in the saucepan, then leave to cool.
- Squeeze the lemons and oranges so that you have 5 fl. oz of lemon-orange juice.
- Stir the lemon-orange juice into the gelatin-syrup and chill until cool, but not set.
To make the custard
- Place the cream in a saucepan over gentle heat and bring it up to a simmer, stirring occasionally with a wooden spoon.
- In a bowl, whisk together the egg yolks, granulated sugar, golden brown sugar, cornstarch, and lemon extract.
- Gradually pour hot cream into the bowl of egg yolks-sugars-cornstarch-extract, whisking continuously.
- Then, immediately return the whole hot-cream-lot back into the saucepan and continue whisking over a gentle heat until the custard is thick and smooth.
- Pour the custard into a jug or bowl, cover with greaseproof paper, and leave to cool.
To make the amaretti biscuits
- Preheat oven to 350° F.
- In a large bowl, whisk the egg whites until firm.
- Mix the granulated sugar, and almond meal gently into the whisked egg whites.
- Add the amaretto to the egg white mixture and fold in gently until it forms a smooth paste.
- Place some parchment paper on a baking tray and lightly brush with butter or oil.
- Using a teaspoon, place small heaps of almond-egg white mixture approxiamtely ¾" apart, as they will expand during baking.
- Bake amaretti for approxiamtely 15-20 mins. or until golden brown.
- Remove amaretti from the oven and set aside to cool.
To make the chunky mandarin coulis
- Strain 2 tins of mandarins.
- Discard the juice and put the fruit into a saucepan with the granulated sugar and heat gently until broken down.
- Remove the mandarin mixture from the heat.
- In a small bowl, mix the cornstarch with 2 T. cold water, then add to the warm mandarins.
- Add the lemon juice and mix well before pouring it into a large bowl.
- Strain the remaining 2 tins of mandarins and add the fruit to the mandarin-cornstarch mixture then leave to cool completely.
To make the jewelled chocolate bark
- If the diced peel feels wet or sticky, roll in the granulated sugar to absorb any moisture.
- Melt the white chocolate in a bowl sitiing over a saucepan of gently simmering water.
- Pour the melted white chocolate onto a baking tray lined with parchment paper and scatter over the mixed diced peel.
- Leave the white chocolate to set, then break or cut into shards.
To assemble
- Unroll the cooled Swiss rolls and spread with lemon curd.
- Roll Swiss rolls back up again and slice roll into 1" slices and place slices upright around the bottom edge of the trifle bowl so the swirl is visible.
- Slice the other Swiss roll into thicker pieces and use these to fill the bottom of the trifle bowl, ensuring the top is roughly the same level as the slices that line the edge. Use off-cuts of roll to fill any gaps.
- Pour the St. Clement's jelly over the Swiss roll layer and set aside in the refrigerator until completely set (about 3 hrs).
- Once set, pour the custard over the Swiss roll-St. Clement's jelly layer.
- Then arrange a single layer of amaretti biscuits over the custard; keep a few amaretti back to use on the top of the trifle.
- Pour the mandarin coulis over the amaretti biscuits.
- In a large bowl, whip the whipping cream until soft peaks form.
- Spoon the whipped cream over the mandarin coulis.
- Crumble the reserved amaretti biscuits over the whipped cream layer
- Finally, decorate the whipped cream-amaretti layer with the chocolate bark shards.
- Refrigerate trifle until ready to serve.
Notes
As a shortcut for this recipe, you can use ready-made versions for most of the components and just make the Swiss rolls and mandarin coulis from scratch. For the lemon curd, use 300 g/10 1/2 oz ready-made lemon curd. Instead of the St. Clement's jelly (British word-speak for Jello!), use 1 packet of lemon-flavored Jello and follow the packet instructions to make 568 ml/1 pint. For the custard, use 500 ml/18 fl. oz. ready-made custard. For the biscuits, use 100 g/3 1/2 oz. ready-made amaretti biscuits.
Instead of making the jeweled chocolate bark, you can finish this trifle by scattering the reserved amaretti biscuits, mixed peel, and 50 g/1 3/4 oz white chocolate chunks over the whipped cream of the assembled trifle.
Another time/effort saver is to make microwaveable lemon curd: Combine 3 large, whole eggs, 1 c. sugar, 1/2 c. unsalted, melted butter, lemon zest of 3 lemons, and 1 c. lemon juice in a microwaveable bowl, and whisk until well-blended. Heat on high in microwave at 1-minute intervals, stopping to whisk mixture each time until lemon curd is thick and coats the back of a metal spoon. This usually takes about 7-15 mins. depending on the microwave. Then allow curd to cool, cover with saran wrap to prevent a skin from forming, and store in the refrigerator until ready to use.